Gluten-free treats from the author of BabyCakes Covers the Classics, Erin McKenna. "I'm a lady who unabashedly prefers her cookies thin, chewy, and intoxicatingly buttery. If I want a hunk of cake, I go for the cake section. This isn't to say, however, that the preeminent cookie of my youth was not the mighty and comparatively meaty Chips Ahoy! And not those late-issue, M&M–flecked monstrosities, either. I'm talking the real-deal original flavour, in all their dry and crumbly wonder. This is my version of that wonderfully named cookie."
1-1/2 cups oat flour
1 cup Bob's Red Mill All-Purpose Gluten-Free Baking Flour
1 cup vegan sugar
1/4 cup ground flax meal
1/4 cup arrowroot
1-1/2 tsp xanthan gum
1 tsp baking soda
1 tsp salt
3/4 cup plus 2 tbsp melted refined coconut oil or canola oil
6 tbsp unsweetened applesauce
2 tbsp vanilla extract
1 cup vegan gluten-free chocolate chips
Step 1: Preheat the oven to 325°F.
Step 2: Line 2 rimmed baking sheets with parchment paper and set aside.
Step 3: In a medium bowl, whisk together the flours, sugar, flax meal, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed.
Step 4: Drop the dough by the teaspoonful onto the prepared baking sheets, about 1-1/2" apart. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before eating.
Makes 36 cookies
Reprinted with permission from Erin McKenna's BabyCakes Covers the Classics (2011 Clarkson Potter).